“Food, Labor, and Beverage Cost Control is a valuable tool for instructors tasked with introducing students to the complex facets of cost controls in the foodservice industry. Students like the accessible and streamlined style of the text. Moreover, both the text and the well-done instructor’s resources (PPTs, answers to student assignments, quizzes) give instructors a high degree of ease and confidence when teaching the material.” — Dean Mistretta, Johnson & Wales University
“Today’s students will find the author’s approach to presenting the topic of cost management exciting, creative, and engaging. The learning goals evidenced in the textbook are clear and can easily be aligned with the learning objectives of an undergraduate cost control course. The substance and sophistication of the learning activities and materials provide a sense of purpose and support the stated learning goals/objectives, i.e., the learning goals/objectives of an undergraduate food, beverage, and cost control course. The sequence of topics allows students to see the link between concepts, foster thinking, and develop ideas.” — Gerald Van Loon, CUNY, New York City College of Technology
329 pages, $55.95 list
1-4786-3976-8
978-1-4786-3976-3
© 2021
paperback
Instructor's resource materials available here
To obtain a username and password to access these materials, contact comps@waveland.com.
To obtain a username and password to access these materials, contact comps@waveland.com.
eBook availability
Food, Labor, and Beverage Cost Control
A Concise Guide
Second Edition
Thorough coverage of food and beverage cost control strategies that can be taken from the classroom to the workplace!
The material presented in this book represents a thorough coverage of the most essential cost-control categories. There are 14 chapters within the six cost-analysis sections of the Operating Cycle of Control. The sections flow in a logical sequence that presents a path for understanding cost control from menu concept to financial reporting. The six cost-analysis sections are self-contained, so that the reader (student) can go to any section for specific cost-control procedures. Therefore, the book can be taken from the classroom to the workplace.
New to this edition:
• Clearly defined chapter learning objectives with end-of-chapter discussion questions that can assess readers (students) level of comprehension.
• Project exercises following each chapter that are designed to test applied knowledge.
• Restaurant Reality Stories that reflect upon what often occurs in restaurant businesses are appropriately placed within each of the 6 sections of the Operating Cycle of Control.
• Mobile foodservice (food trucks and trailers) is presented in the Appendix—Restaurant Case and concludes with a project exercise to create a food-truck menu, as well as operational and marketing plans for a mobile foodservice as an additional business revenue source for the existing three-tiered restaurant operation case.
• Key Cost and Analysis Formulas (Quick Reference)
The material presented in this book represents a thorough coverage of the most essential cost-control categories. There are 14 chapters within the six cost-analysis sections of the Operating Cycle of Control. The sections flow in a logical sequence that presents a path for understanding cost control from menu concept to financial reporting. The six cost-analysis sections are self-contained, so that the reader (student) can go to any section for specific cost-control procedures. Therefore, the book can be taken from the classroom to the workplace.
New to this edition:
• Clearly defined chapter learning objectives with end-of-chapter discussion questions that can assess readers (students) level of comprehension.
• Project exercises following each chapter that are designed to test applied knowledge.
• Restaurant Reality Stories that reflect upon what often occurs in restaurant businesses are appropriately placed within each of the 6 sections of the Operating Cycle of Control.
• Mobile foodservice (food trucks and trailers) is presented in the Appendix—Restaurant Case and concludes with a project exercise to create a food-truck menu, as well as operational and marketing plans for a mobile foodservice as an additional business revenue source for the existing three-tiered restaurant operation case.
• Key Cost and Analysis Formulas (Quick Reference)
Reactions
Introduction
Operating Cycle of Control / Management Control Procedures
Section 1: MENU COST CONTROL
1. Standardized Recipes
Determining the Menu / Recipes / Standardized Recipes / Standardized HACCP Recipe / Weight and Volume Measures / Determining the Portion Size When a Recipe Only Lists the Number of Servings / Recipe Conversion
2. Portion Cost
Portion Costing Options / Recipe Cost Card / Determine the Quantities to Purchase / Plate Cost Card / Menu Pricing / Butcher Test / Cooking Loss Test
Section 2: PURCHASING COST CONTROL
3. Purchasing Functions
What to Buy / Product Specifications / Convenience Products / Product Outsourcing / Where to Buy / How Much to Buy / Getting the Best Price from Foodservice Distributors / Purchase Orders / Contract Services
4. Receiving, Storing, and Issuing Products and Processing Invoices
Receiving Basics / Storage / Issuing / Processing Invoices
5. Food Cost
Food Cost Percentage / Food Cost Report / Physical Inventory / Inventory Book Value versus Actual Value / Inventory Turnover Rate
Section 3: FOOD PRODUCTION COST CONTROL
6. Controlling Food Production
Food Production / Sales History / Sales Forecast / Food Mishap/Void Orders
7. Menu Sales Analysis and Seat Turnover
Menu Profitability / Menu Sales Mix / Menu Sales Mix Report / Seat Turnover
Section 4: LABOR COST CONTROL
8. Controlling Payroll Costs
Factors That Affect Payroll Costs / Analyzing a Work Schedule / Payroll Budget Estimate / Actual Hours Worked / Measuring Employee Turnover Rate and Cost / Comparison of Hourly Employee Turnover Rates and Costs
9. Measuring Performance and Productivity
Achieving High Productivity / Measuring Kitchen Staff Performance and Productivity / Measuring Server Performance and Productivity / Server Tips / Minimum Wage / Tabletop Tablets and Apps
Section 5: BEVERAGE COST CONTROL
10. Alcohol Beverage Service
Alcohol Beverage Service Overview / Alcohol Beverage Portion Control/ Alcohol Beverages and Service Methods / Pour Cost (Drink Cost) / Drink Costing Using a Drink Cost Card / Liquor Sales and Liability / Responsible Beverage Service
11. Purchasing and Selling Alcohol Beverages
Alcohol Beverage Purchasing / Alcohol Beverage Governance / Alcohol Beverage Distributors / Soft Drink and Ingredient Purchasing / Requisitions and Transfers / Reconciling Sales / Alcohol Beverage Sales and Cost Analysis / Alcohol Beverage Cost and Cost Percentage
12. Alcohol Beverage Inventory and Control
Alcohol Beverage Inventory and Sales Tracking / Alcohol Beverage Inventory / Alcohol Beverage Inventory and Sales Control / Protecting Against Theft / Control Procedures
13. Espresso Drink Control
Espresso Process and Equipment / Espresso Drinks / Espresso Ingredient Calculations / Drink Cost Percentage / Disposable Paper Items / Other Popular Drinks / Spirited Espresso and Coffee Drinks
Section 6: FINANCIAL AND OPERATIONAL REPORTING
14. Income Statements and Budgets—Cash and Card Reporting
Understanding the Income Statement / Expense Detail / Analyzing the Costs by Category / Reviewing Performance / Cash and Card Reporting
Appendix: A Restaurant Case with Applied Exercises
Key Cost and Analysis Formulas
Website Resources
Operating Cycle of Control / Management Control Procedures
Section 1: MENU COST CONTROL
1. Standardized Recipes
Determining the Menu / Recipes / Standardized Recipes / Standardized HACCP Recipe / Weight and Volume Measures / Determining the Portion Size When a Recipe Only Lists the Number of Servings / Recipe Conversion
2. Portion Cost
Portion Costing Options / Recipe Cost Card / Determine the Quantities to Purchase / Plate Cost Card / Menu Pricing / Butcher Test / Cooking Loss Test
Section 2: PURCHASING COST CONTROL
3. Purchasing Functions
What to Buy / Product Specifications / Convenience Products / Product Outsourcing / Where to Buy / How Much to Buy / Getting the Best Price from Foodservice Distributors / Purchase Orders / Contract Services
4. Receiving, Storing, and Issuing Products and Processing Invoices
Receiving Basics / Storage / Issuing / Processing Invoices
5. Food Cost
Food Cost Percentage / Food Cost Report / Physical Inventory / Inventory Book Value versus Actual Value / Inventory Turnover Rate
Section 3: FOOD PRODUCTION COST CONTROL
6. Controlling Food Production
Food Production / Sales History / Sales Forecast / Food Mishap/Void Orders
7. Menu Sales Analysis and Seat Turnover
Menu Profitability / Menu Sales Mix / Menu Sales Mix Report / Seat Turnover
Section 4: LABOR COST CONTROL
8. Controlling Payroll Costs
Factors That Affect Payroll Costs / Analyzing a Work Schedule / Payroll Budget Estimate / Actual Hours Worked / Measuring Employee Turnover Rate and Cost / Comparison of Hourly Employee Turnover Rates and Costs
9. Measuring Performance and Productivity
Achieving High Productivity / Measuring Kitchen Staff Performance and Productivity / Measuring Server Performance and Productivity / Server Tips / Minimum Wage / Tabletop Tablets and Apps
Section 5: BEVERAGE COST CONTROL
10. Alcohol Beverage Service
Alcohol Beverage Service Overview / Alcohol Beverage Portion Control/ Alcohol Beverages and Service Methods / Pour Cost (Drink Cost) / Drink Costing Using a Drink Cost Card / Liquor Sales and Liability / Responsible Beverage Service
11. Purchasing and Selling Alcohol Beverages
Alcohol Beverage Purchasing / Alcohol Beverage Governance / Alcohol Beverage Distributors / Soft Drink and Ingredient Purchasing / Requisitions and Transfers / Reconciling Sales / Alcohol Beverage Sales and Cost Analysis / Alcohol Beverage Cost and Cost Percentage
12. Alcohol Beverage Inventory and Control
Alcohol Beverage Inventory and Sales Tracking / Alcohol Beverage Inventory / Alcohol Beverage Inventory and Sales Control / Protecting Against Theft / Control Procedures
13. Espresso Drink Control
Espresso Process and Equipment / Espresso Drinks / Espresso Ingredient Calculations / Drink Cost Percentage / Disposable Paper Items / Other Popular Drinks / Spirited Espresso and Coffee Drinks
Section 6: FINANCIAL AND OPERATIONAL REPORTING
14. Income Statements and Budgets—Cash and Card Reporting
Understanding the Income Statement / Expense Detail / Analyzing the Costs by Category / Reviewing Performance / Cash and Card Reporting
Appendix: A Restaurant Case with Applied Exercises
Key Cost and Analysis Formulas
Website Resources